Mix together the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Add to the base of an 8” springform baking pan, pushing the mixture down into a compact even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes whilst you make the filling.

Add the cream cheese, powdered sugar and vanilla extract to the bowl of an electric stand mixer. Beat with the paddle attachment on a medium speed until combined.

Pour in the cream and switch to the whisk attachment. Beat on a medium speed until the mixture is thick and holding its shape.

Add the raspberries and gently fold through with a wooden spoon.

Spoon the mixture on top of the chilled cheesecake base and spread out in an even layer. Gently tap the pan down on the counter top to help get rid of any bubbles that may be in the mixture.

Add all ingredients to a saucepan and place on a medium heat. Stir to dissolve the sugar.

Bring to a boil then bubble for 5 minutes until thickened.

Push the mixture through a strainer to remove the seeds.

Dollop spoonfuls of the sauce all over the top of the cheesecake in the pan. Use a cocktail stick or skewer to swirl the sauce in figure of eight motions to create the raspberry swirl topping. Reserve any leftover sauce to serve with the cheesecake.

Chill the cheesecake in the fridge for at least 6 hours or preferably overnight.

To remove the cheesecake from the pan, first run a sharp knife all around the inside edge of the pan to loosen the sides of the cheesecake.

Unclip the springform pan and gently lift it away. Use a cake lifter or two spatulas to lift the cheesecake from the base of the pan and transfer to your serving plate of choice.

Decorate the top with some extra fresh raspberries if desired. Slice and serve with any leftover sauce.